Instant Pot Bone Broth that’s Keto Friendly!
We have an awesome technique that shows you how to make Instant Pot Bone Broth that’s Keto Friendly! I gotta give special thanks to Jaymie M. from our the Low Carb Inspirations (plus Keto Friendly Recipes) Facebook group. She posted the photo of your beautiful finished bone broth and we all just had to know how to make it. She also included a tip on how she uses a stick of butter to add a fat layer on top of her homemade broth to preserve it in the refrigerator for a long time!
Here’s how to make Instant Pot Bone Broth
Save Bones from Leftover Meals
We make buffalo chicken wings pretty much every Friday night and I usually make Cornish game hen at least once every couple weeks. This is a great use of the trimmings! I save and freeze all the wing tips and backbones (I remove those to butterfly my hens before baking) and sometimes I have the bones and skins from whole chicken thighs that I turned into cutlets, too.
The Process to Make Instant Pot Bone Broth
So, I grab a couple of pounds worth of saved “poultry parts” from the freezer and dump them into my Instant Pot.
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I add (for flavor) a couple medium carrots, one yellow onion (cut in half), a big handful of fresh parsley, and 4-5 celery stalks (the leafy inner part of the bunch is good for this) along with a big splash of ACV (the kind “with the mother”) – maybe 1/4 cup? (I don’t measure), a tsp of black pepper, a pinch of cayenne red pepper (for the anti-oxidants), a pinch of sage, a pinch of thyme, and at least 1-2 Tbsp of Redmond’s Real Salt or pink Himalayan salt
OPTIONAL: you can use 1/2 a fresh lemon for the acid if you don’t have any ACV, but it will add a tangy flavor.
I also add a big hunk of Kerrygold butter (about 1 stick) and then I fill to the MAX FILL line with hot water.
Set your Instant Pot to the soup/broth setting for at least 120 minutes (today I went 130) and then let it vent naturally.
Once cool enough to handle I strain out all the (now really soft!) bones and veg and ladle the broth through a strainer into my Mason jars.
Important Step: If you want to freeze your jars, you must use the wide-mouth variety and leave at least 2″ for expansion/contraction at the top of the jar.
Now, I don’t freeze mine, and this is why I add the extra dab of butter to my recipe. I have read that if you have a good, solid fat cap on the top of your broth it will seal out the air and bacteria and you can store for up to several months in the fridge.
Once you break the fat cap, you need to use the remainder within 3-4 days to avoid spoilage. I have never had an issue with storage this way, but I usually have a cup of broth every day, so most batches I make are used up within 3 weeks.
Instant Pot Bone Broth Recipe Ingredients
- 2 to 3 pounds of leftover bones
- 2 medium carrots (you can omit if you are strict keto)
- 1 medium onion, cut in half
- a bunch of fresh parsley (about 12 stems)
- 4 to 5 celery stalks
- 1/4 cup Apple Cider Vinegar (with the Mother)
- 1 tsp black pepper
- pinch of cayenne red pepper (probably 1/8 teaspoon or so)
- pinch of sage
- pinch of thyme
- 2 teaspoons Redmond’s Real Salt or Pink Salt
- Optional: 1 stick Kerrygold Butter
Instant Pot Bone Broth Recipe Instructions
Add all the ingredients to the Instant Pot.
Fill the Instant Pot to the Max fill water line with hot water.
Set the Instant Pot to the soup setting for 120 minutes.
When it’s done, allow it to vent naturally.
Once it’s cooled enough to handle, strain out all the really soft bones and vegetables through a strainer and store the liquid contents into Mason Jars.
If you’ve added the butter to the recipe it will create a nice fat layer on top of each Mason jar that helps preserve the broth. Once the fat cap is broken, the broth needs to be used within 3 to 4 days.
No time to make your own Bone Broth?
There are just some times that I don’t have time to make Keto Friendly Homemade Bone Broth and that’s ok. Life gets pretty busy!
It’s times like this when I order Bone broth from Kettle & Fire. Their bone broth is made with no sugar and it actually tastes really, really good! They gave our readers a special discount too!
Order Kettle & Fire Bone Broth here: https://kettleandfire.com?afmc=lowcarbinspirations
Use Promo code: lowcarbinspirations
Grab the printable version of this Instant Pot Bone Broth recipe here:
Thanks, Jaymie for sharing your recipe technique with us!
Instant Pot Bone Broth Recipe
Ingredients
- 2 to 3 pounds of leftover bones
- 2 medium carrots you can omit if you are strict keto
- 1 medium onion cut in half
- a bunch of fresh parsley about 12 stems
- 4 to 5 celery stalks
- 1/4 cup Apple Cider Vinegar with the Mother
- 1 tsp black pepper
- pinch of cayenne red pepper probably 1/8 teaspoon or so
- pinch of sage
- pinch of thyme
- 2 teaspoons Redmond's Real Salt or Pink Salt
- *Optional: 1 stick Kerrygold Butter
Instructions
- Instant Pot Bone Broth Recipe Instructions
- Add all the ingredients to the Instant Pot.
- Fill the Instant Pot to the Max fill water line with hot water.
- Set the Instant Pot to the soup setting for 120 minutes.
- When it's done, allow it to vent naturally.
- Once it's cooled enough to handle, strain out all the really soft bones and vegetables through a strainer and store the liquid contents into Mason Jars.
- If you've added the butter to the recipe it will create a nice fat layer on top of each Mason jar that helps preserve the broth. Once the fat cap is broken, the broth needs to be used within 3 to 4 days.
I still make this about once every 3-4 weeks, but I’ve made a couple modifications. I now add in a couple of beef marrow bones and a mix of any other bones I’ve saved. I currently have a pot chugging away with a smoked turkey carcass, chicken wing tips, and saved beef rib bones from our holiday roast. I also omit the carrots…not really needed for flavor. Lastly, I give it 150 minutes under pressure. I get a much thicker gel of the broth (indicates lots of nutrients, collagen, and good stuff!) with these small changes.